Roasted pumpkin and orange soup

The change of season from summer to autumn, and beyond, isn’t just about the temperature dropping. The moisture in the air changes, the sun’s UV rays decrease, and we move from extremes in temperature i.e., outdoors to indoors and being indoors requires us to make hearty meals that will keep you and your loved ones warm on those cold autumn nights, Poetry and Melissa Delport shared their roasted pumpkin and orange soup that you can make for you and your family.

You will need:

• A heavy-based pot
• Roasting tray
• Blender or stick blender

Ingredients:

• 6 large carrots, roughly chopped
• 800 grams pumpkin, sliced and seeds removed
• 1 red onion, peeled and quartered
• 2 garlic cloves, peeled and whole
• 300 grams baby potatoes
• 1 tablespoon fresh thyme leaves, stalk removed
• 1 teaspoon cinnamon
• 1/2-1 teaspoon cayenne pepper
• 1 heaped teaspoon turmeric
• 8 cardamom pods, crushed
• 5 tablespoons olive oil
• 2 oranges, halved
• A thumb worth of fresh ginger, peeled and sliced
• 4 cups vegetable stock
• 1 cup red split lentils
• 400ml coconut cream (save 1/4 cup for dressing the soup.)

For serving:

• 3 tablespoons Olive oil
• 180 grams croutons of choice
• 80 grams fresh coriander, roughly chopped
• Black pepper

Method:

1. Preheat your oven to 180°c
2. In a roasting tray place the carrots, pumpkin slices, red onion, garlic, baby potatoes, fresh thyme, and sprinkle your spices over the vegetables. Sprinkle over the cardamom pods. Pour over the olive oil and squeeze half an orange juice over the vegetables. Place all the orange halves in the roasting tray and toss everything together until evenly covered. Season with salt and pepper. Pop the vegetables in the oven to roast the vegetables for 40 minutes until golden or soft when pierced with a fork. Once ready remove from the oven.
3. Place a large pot on medium heat. Add all the vegetables to the pot removing all the cardamon pods. Keep the roasted oranges to the side to squeeze the juice in later.
4. To the pot add the ginger, vegetable stock, red lentils and coconut cream. Stir until well combined and bring to a simmer on medium to low heat with the lid on for 40 minutes. Stirring at the halfway mark.
5. Once the lentils are soft and ready, using a blender, blend the soup until creamy and smooth. Season to taste with salt and pepper to finish off the soup.

To serve:

Dish the soup, spoon a tablespoon of coconut cream on top, drizzle with some olive oil, top with croutons and coriander and give it a good crack of black pepper.